Hoisin Beef Noodle Bowl with Crunchy Veggies & Chopped Peanuts

COOK TIME - 20-30min
2 SERVINGS

Take a trip to Beijing with this beef dish inspired by home-style cooking of the Chinese capital. There, hearty flavours, touches of chili & sweet, thick sauces that make everything taste scrumptious with fresh crunchy vegetables & vermicelli noodles.

Nutrition PER SERVING
Calories 740 kcal
Fat 27.3 g
Protein 36.8 g
Carbohydrate 84.2 g
Sodium 879 mg
Hoisin Beef Noodle Bowl with Crunchy Veggies & Chopped Peanuts

fresh ingredients

IN THE KIT

  • 12 oz
    ground beef
  • 6 oz
    vermicelli noodles
  • 2 oz
    carrots
  • 4 oz
    beef stock
  • 2 oz
    peanuts
  • 1 oz
    chili paste
  • 4 oz
    cucumber
  • 8 oz
    hoisin/liquid amino blend/rice vinegar blend
  • 2 oz
    radish
  • 2 oz
    green onion
  • 2 oz
    ginger/onion/garlic/sesame oil blend

Not Included

Salt & pepper

 

Kitchen Items Needed

Medium pot filled with water

Box grater

Large frypan

Medium skillet 

Small pot with lid

cook along

INSTRUCTIONS

Prep

Halve the cucumber lengthwise & thinly slice on an angle;

Shred carrot;

Thinly slice radish.

1Make Sauce Base

Add 1/2 hoisin blend & beef stock to a small pot & heat over medium high. Turn off the heat once boiled, cover with lid, set aside. 

2Prepare Beef

Add ginger/garlic blend to a skillet & heat over medium-high heat. Cook for a minute until fragrant. Add beef & cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Add remaining hoisin blend. Cook, stirring regularly, for 5-6 mins until reduced to a thick sauce.

3Make Noodles

Bring pot of water to a boil. Add noodles, turn off the heat, & let soak for 6-7 minutes or until soft. Drain, rinse with warm water, & set aside.

4 Finish Prep

While noodles are cooking, coarsely chop the peanuts & thinly slice green onion on an angle.

5To Serve

Divide noodles, beef mixture, cucumber, carrot & radish among bowls. Scatter with the peanuts, chili paste, & green onion to serve.